Sunday, September 30, 2012

My vacation is over and tomorrow morning I'm back at work; I still have things to organize at home, therefore a quick post with an equally quick recipe (despite the steps), so delicious that will certainly put a smile on my face, even now that I no longer remember what it feels like waking up early. :D

Preheat the oven to 180°C/350°F. Butter six 1 ¼ cup capacity (300ml) mini cake or muffin pans.
Place the butter, white chocolate, sugar, water, golden syrup and vanilla in a heavy saucepan over low heat and cook, stirring, until melted and smooth. Remove from the heat and cool for 10 minutes.
Add the eggs, one at a time, mixing well after each addition. Add the flour and almond meal and mix to combine. Pour batter into prepared pans and bake for 30-35 minutes or until golden and risen and a skewer inserted in the center comes out clean. Cool in the pans for 10 minutes, then carefully turn onto a wire rack. Cool completely, then transfer to the serving plates.
Make the glaze: place the sugar and water in a medium saucepan over low heat. Stir just until sugar is dissolved, turn heat to high then cook, without stirring, until golden and caramel forms (8 minutes or so). Remove from the heat and immediately add the butter and cream – carefully, mixture may spit – and stir until smooth. Spoon over the cakes and allow to set before serving. Transfer any remaining glaze to a small bowl to serve with the cakes (if glazes hardens, place it over a bowl of very hot water and stir until smooth).

Makes 6 – I made ¾ of the cake recipe above using ¾ cup (180ml) capacity pans and got 8 cakes; I halved the toffee glaze recipe and it was more than enough to glaze all the cakes

Patricia, I love the way you reduce many of your recipes and yet they still work out. These sound right up my alley! I am not too sure what corn syrup is though. Does Donna Hay use golden syrup in her original recipe or is there another substitute? Thanks!PS. I hate going back to work after holidays (and weekends!)

Hey, Anilou - yes, I tend to reduce them otherwise I'll end up eating everything by myself. :SDonna always uses golden syrup, but since I can't find it here in Sao Paulo I always substitute for corn syrup.xx